Go Back
A steaming bowl of hearty stuffed pepper soup, rich in color with visible ground meat and rice, garnished with fresh herbs.

Hearty Stuffed Pepper Soup

A comforting and robust soup that captures all the delicious flavors of classic stuffed peppers without the individual stuffing and baking. Perfect for a cozy weeknight meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Meat Mixture
  • 1 tbsp Olive oil
  • 1.5 lbs Ground beef 80/20 lean
  • 1 medium Onion finely chopped
  • 2 cloves Garlic minced
  • 1 tsp Dried oregano
  • 1/2 tsp Dried basil
  • 1/4 tsp Red pepper flakes optional
  • Salt to taste
  • Freshly ground black pepper to taste
For the Soup Base
  • 1 tbsp Olive oil
  • 3 Bell peppers 1 red, 1 green, 1 yellow, cored, seeded, and chopped into 1/2-inch pieces
  • 1 (28 oz) can Crushed tomatoes
  • 1 (15 oz) can Tomato sauce
  • 4 cups Beef broth low sodium
  • 1/2 cup Uncooked long-grain white rice
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Brown sugar packed
  • Salt to taste
  • Freshly ground black pepper to taste
For Garnish (Optional)
  • Fresh parsley chopped
  • Shredded cheddar or mozzarella cheese

Equipment

  • Large Dutch oven or stockpot
  • Cutting board
  • Chef's knife
  • Measuring cups
  • Measuring spoons
  • Wooden spoon or spatula

Method
 

Prepare the Meat Mixture
  1. Heat 1 tablespoon of olive oil in a large Dutch oven or stockpot over medium-high heat. Add the ground beef and chopped onion. Cook, breaking up the meat with a spoon, until the beef is browned and the onion is softened, about 8-10 minutes.
  2. Drain any excess grease from the pot. Add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Season generously with salt and freshly ground black pepper. Cook for another 1-2 minutes until fragrant. Remove the meat mixture from the pot and set aside.
Build the Soup
  1. Return the pot to medium heat and add the remaining 1 tablespoon of olive oil. Add the chopped bell peppers and cook for 5-7 minutes, stirring occasionally, until slightly softened.
  2. Stir in the crushed tomatoes, tomato sauce, beef broth, uncooked long-grain white rice, Worcestershire sauce, and brown sugar. Bring the mixture to a gentle simmer.
  3. Return the cooked meat mixture to the pot. Stir well to combine all ingredients.
  4. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice is tender. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
Serve
  1. Taste the soup and adjust seasoning with additional salt and pepper if needed.
  2. Ladle the hot soup into bowls. Garnish with fresh chopped parsley and/or shredded cheddar or mozzarella cheese, if desired. Serve immediately.

Notes

For a vegetarian version, omit the ground beef and use plant-based ground crumble, or add more beans and vegetables. Use vegetable broth instead of beef broth. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The rice will continue to absorb liquid, so you might want to add a splash of broth when reheating. If you prefer a thicker soup, you can add 1/4 cup of quick-cooking oats along with the rice.